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Ingredients
Batter:

2 Eggs, large
3/4 cup Milk
3/4 cup Flour
Pinch of Salt
1/2 tsp. Sugar
1 tsp. Butter, melted

Mango Walnut Filling:

1 1/2 cup Cream cheese, softened
1 T. Sugar
1/2 tsp. Vanilla
1/2 tsp. Orange zest, finely grated
1/8 tsp. Ground cinnamon
1 cup Mango, diced
2 tsp. Walnuts, chopped
2 oz. Butter
Confectioner's sugar to garnish
4-6 Strawberries
Chef Larry's Strawberry Sauce for service (recipe follows)

Method
Prepare Chef Larry's Strawberry Sauce per recipe, reserve. Prepare batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours.

To cook pancakes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly and thinly spread batter in pan. Cook for approximately one minute or until batter is set. Flip and cook until lightly golden brown. Slide pancake from pan. Repeat until all of the batter is used. Combine cream cheese, sugar, orange zest, vanilla and cinnamon, mix until well incorporated. Fold in mango and walnuts. Place mango/walnut mixture in the center of the pancakes, roll halfway, fold in sides and continue to roll to form "pillows."

Melt butter in a large non-stick saute pan or griddle. Add blintzes and cook until golden brown on both sides. Remove and place on serving plates. Top with Chef Larry's Strawberry Sauce. Dust with Confectioner's sugar and garnish with strawberries.

Makes 4-6 Servings

Chef Larry's Strawberry Sauce
Ingredients

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 T. Sugar
Squeeze of Fresh lemon juice

Method
Place strawberries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and refrigerate until use.

Yield: 1 cup